Summer Vegetable Medley
Summer Vegetable Medley

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, summer vegetable medley. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Summer Vegetable Medley is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Summer Vegetable Medley is something which I’ve loved my whole life.

This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.—Maria Regakis, Somerville, Massachusetts.

To get started with this recipe, we have to prepare a few ingredients. You can have summer vegetable medley using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Summer Vegetable Medley:
  1. Take extra virgin olive oil
  2. Take 1 Mexican ("grey") Squash, cut into 1/2" medallions
  3. Take 1 zucchini, cut into 1/2" medallions
  4. Make ready 1 yellow squash, cut into 1/2" medallions
  5. Prepare 1/4 of each: red, orange, yellow & green bell peppers, cut into
  6. Make ready 1 onion, cut into strips
  7. Make ready 1 package white mushrooms, cut in half, quartered if xlg
  8. Take 1 small can sliced black olives
  9. Get 1 can kidney beans
  10. Make ready 1 single serving size can V8 juice
  11. Get Eat Well Za' atar seasoning blend
  12. Prepare leaves fresh basil

Who wants to stand in a hot kitchen on a hot summer day? Up today is a fresh and delicious roasted vegetable medley that is the perfect side dish for any meal. I've been making a version of this for a long time, but I recently found an old clipping in my recipe box for Peacock Vegetables. I love that it calls for lemon juice in addition to the olive oil.

Instructions to make Summer Vegetable Medley:
  1. Preheat oven to 400°F.
  2. Drizzle olive oil in bottom of 13x9 glass dish. Slice squash and distribute evenly in a single layer in dish.
  3. Slice 1/4 of each bell pepper into strips about 1/4"wide and 3" long. Distribute evenly in between squash, overlapping as needed.
  4. Slice onion into 1/4" or smaller strips. Distribute evenly in pan, on top of the first layer of vegetables.
  5. Rinse, pat dry and cut mushrooms. Distribute evenly.
  6. Distribute evenly the olives and kidney beans. Pour V8 over all. Sprinkle with Za'atar. Tear basil into pieces and distribute evenly.
  7. Cover pan with foil and bake for 30 - 40 minutes, checking squash for doneness. They should have a hint of firmness. This is because they will continue cooking after you take them out of the oven. Let cool a bit before serving, so you or your guests don't scald your tongue. 🙂

Place the summer vegetable medley in a baking dish that has been sprayed with non-stick spray (optional). To serve, garnish with additional fresh thyme sprigs if desired. The inspiration for this recipe came from the Claim Jumper Restaurant. I ordered their roasted vegetables and loved them so much, I came up with my own version at home. Place the yams, parsnips, and carrots onto the baking sheets.

So that’s going to wrap this up for this special food summer vegetable medley recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!